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Development of soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

Abstract

The current study investigated the application of soy protein isolate (SPI), κ-carrageenan (CG) and quercetagetin (Qut) non-covalent complex in stabilizing β-carotene emulsions. The ternary complex was formed through a mild mixing and incubation process. FTIR measurement indicated the formation of hydrogen bonds in the non-covalent complex. SPI-CG and SPI-CG-Qut complexes had much smaller particle size when redispersed in water after spray drying, compared to those in the original dispersions (p<0.05). Dynamic light scattering analysis revealed that the emulsion stabilized by the ternary complex had bigger particle size, higher surface charge, and improved creaming stability compared to those stabilized by SPI or SPI-Qut (p<0.05). The ternary complex allowed less degradation of β-carotene in the emulsions when exposed to light or thermally treated at 37 °C or 55 °C. Therefore, the SPI-CG-Qut non-covalent complex might work as a novel ingredient in designing delivery systems for β-carotene.

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Publication details

The article was received on 11 Aug 2017, accepted on 27 Sep 2017 and first published on 29 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO01238A
Citation: Food Funct., 2017, Accepted Manuscript
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    Development of soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

    L. Mao, W. Wang, K. Tai, F. Yuan and Y. Gao, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01238A

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